Food product



.. Ho Drawing.

Patented Apr, 19,1932.-

UNITED srAr s oHnRLEs 1v. FREY AND ELmER B. Brown, on NEW YORK, AND comrm 01mm, or PEEKSKILL, NEW YORK, nssreuoas, BY MESNE nssmummvrs, 'ro s'rANDARn B ANDS INCORPORATED, or DovER, DELAWARE, A coRroRATIoNp DELAWARE FOOD PRODUCT Other objects of the invention will in part be obvious and will in part appear hereinafter.

The invention accordingly comprises a product possessing the features, properties and the relation of components which will be exemplified in the product hereinafter described, and the scope of the application of which will be indicated in the claims.

The hydrolysis of protein products with acids in order to improve their assimilability by the human organism has long been known. As heretofore practiced, however, such hydrolytic processes have resulted in a lowering of the therapeutic value of the resulting prodnet and have been otherwise generally inefficient, in that discoloration and the develop.

ment of the bitter principles have been; marked. In accordance with the present 111-.

vention, the hydrolytic treatment of the protein substance is so carried out that the reconstituents in a more digestible and assif lable form as regards the food value thereof',

' sults. This product also filters readily and 1 agents which may be added for desirable results .is as -follows: celery salt-.51 lb. to eat-lbs. hydrolyzed yeast, onion juiceapplication filed November 28, 1928. Serial n fsaatsoq. I

phosphoric and the like,' 'and anon-toxic organic acid, such as an organic acid belonging to the group consisting o lactic acid glutamic acid, citric acid and. the like, until the desired hydrolysis is effected, just prior tov the coma mencement of formation of the bitter principles whereby a product high in food and therapeutic value, light color and'excellent keeping qualities and a pleasant taste recan thereby be manufactured commercially; and the yield ofmaterial based on original protein substance or yeast is high.

As a specific example of the manner in which the process may be carried out, the following is given: To about, 4 lbs. of compressed yeast there is added 35 cc. of hydrochloric acid (sp. gr- 1.19) and 23. cc. of lactic acid; ,The mixture-is then autoclaved at about 15to 20' lbs. pressure for about 4 7 hours. j

Theext'ract is thereafter separated and the residueof the hydrolyzed mass is evaporated to a pasty consistency, which is usual in such products and which has a specific gravity of about 1.4:. During, or prior to the evaporation, such ofthe acidity as may be desired is neutralized, with soda,-a favorable final acidity being approximately neutral to litmus. Also if desired, durin-g' theevapora- 8 tion othersuitable flavoring agents maybe added, as, for example, salt, celery salt or. other vegetableextract, glycerine .and the like. A more specific example of flavoring 225 cc. to 225 lbs.,.2% glycerine or 4.5 lbs. to 225 lbs. on finished product. Hard fat, butter, cheese. sugar, gelatin, carrots, tomatoes, meat extracts, maltfiour, etc., mayalso be used. v

If a powdered product is, desired, take to dryness by means of vacuum drum dryer.

The 'flavoring materials may: be incorporated either before or after drying.

Although yeast has been mentioned in the above specific example, it is to be understood that other suitable protein-containing agents 1 may be used in place thereof, such as, for

example, animal proteins, such as are found in casein, and vegetables proteins, as in the case of gluten and soy bean.

The product produced by the present process, in addition to its use as a food product and in flavoring soups and the like, is also particularly adapted for use in bread and cracker making, and when so usedv is found to produce a highly desirable increase in food value and in crust coloration.

Since certain changes may be made in the above product, and different embodiments of the invention could be made, without departing from the scope thereof, it is intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense. It is also intended that in the claims when the. terms inorganic acid and organic acid are used,s11cht-e rms are intended to include respectively inorganic acids which, like hydrochloric acid, and organic acids which, like lactic acid, are nontoxic are of suflicient strength to hydrolyze the protein substance treated, and will not decompose during the hydrolyzing operation.

Having described our invention, what we claim as new and desire to secure byLetters Patent is:

1. A process of treating protein substances,

which includes admixing therewith a mixture of an inorganic acid, belonging to the group consisting of hydrochloric acid and phoschloric acid (sp. r. 1.19) and 23 cc. of lactic acid by rolyzing the mass, separating the residue from the hydrolyzed mass and evaporating the extract.

6.. As a new composition of matter, a food product prepared by admixing compressed yeast with a mixture of an inorgan1c acid, belonging to the group consist ng of hydrochloric acid and phosphoric acid, and an organic acid, belonging to the group consistlng of lactic acid, glutamic acid and citr c acld, hydrolyzing the mass by heat, removing the residue from the hydrolyzed mass and evaporating the extract; the excess of the acids being neutralized prior to completion of the evaporation.

7. As a new composition of matter, a food product prepared by heating compressed yeast with a mixture of hydrochloric and lactic acid, the respective ingredlents being present approximately in the proportion of 4 lbs. of yeast to 35 cc. of hydrochloric acld (sp. gr. 1.19) and 23 cc. of lactic acid (85%) hydrolyzing the mass, separating the res due from the hydrolyzed mass and evaporatlng; the excess of the acids being neutralized prior to completion of the evaporation.

In testimony whereof we aflixour signatures. 1

CHARLES N; FREY. ELMER B. BROWN. COLGATE CRAIG.

phoric acid and an organic acid, belonging tov the group consisting of lactic acid, glutamic acid and citric acid, hydrolyzing the mass by heat, removing the residue from the hydrolyzed mass and evaporating the extract.

2. A process of treating protein substances, which includes admixing therewith a mixture of an inorganic acid, belonging to the group consisting of hydrochloric acid and phosphoric acid, and an organic acid, belonging to the group consisting of lactic acid, glutamic acid and citric acid, hydrolyzing the mass by heating under pressure, removing the residue from the hydrolyzed mass and evapcrating the extract.

3. A process of treating protein substances, which includes admixing therewith a mixture of hydrochloric and lactic acids, hydrolyzing the mass by heat, removing the residue from the hydrolyzed mass and evaporating the extract.

4. A process of treating protein substances, which includes admixing therewith a three to-one mixture of hydrochloric and lactic acids, hydrolyzing the mass by heat, remov ing the residue from the hydrolyzed mass and evaporating the extract.

-5 A process of preparing a food product, which comprises hydrolyzing compressed yeast by heating with a. mixture of hydro chloric and lactic acids, the respective ingredientsbeingpresent approximately in the proportion of 4 lbs. of yeast to 35. cc. of hydro- 

